Rolo’s — Restaurant in New York

Side note- Was here back in mid May and the menu has slightly changed so the prices might be slightly different. In short, I recommend the small plates much more than the main dishes. Get the flatbread, stracciatella, crispy potatoes, and order the lasagna if you have to get a main.

Anyway, I was back at this spot a few months ago with a small group for dinner having been here once prior. By comparison to our first meal, I would say this dinner was worse by comparison mostly due to the overcooked proteins while the small plates were excellent as well as the potatoes so it was a very uneven meal. The staff was friendly and there was enough room for us to sit comfortably. To drink, I had the "Martini Spanish" for $17 with Mahón gin, Atxa Blanco vermouth, sherry, olive brine, and pepper. The martini was unique being more vegetal/botanical forward with plenty of gin in particular and was an interesting sip throughout the evening.

We started with two of the small plates which happened to be the same plates I had a couple years ago. As per before, the Wood-Fired Polenta Flatbread for $13 with Calabrian chili butter was delicious with a perfectly charred bread. The chili butter is wonderful and while I still do not like paying for bread, this is a rare exception.

Again, the Stracciatella Cheese for the same price with silk chili and sumac was wonderful. The cheese was silky and the bit of sourness and bitterness from the combination of the chili and sumac worked perfectly. Honestly if I was to come back here again, I would make a meal out of these two things and maybe one other smaller plate or dessert.

This time, I got to try the Two-Sheet Lasagna for $32 which is served with verde bolognese which was the best entree by default. As someone who loves end pieces, the best thing about this lasagna was the texture with its mixture of crunch and softness. However, the bolognese itself was almost a bit too light with it lacking any richness and any type of meaty flavor so while the outside was nice, the inside was lacking. This was good but not as good as all the old hype surrounding it but was still the best of the large plates.

Also pretty good was the Wagyu Beef Skirt Steak for $48 which was decently portioned with a nice herb butter on top. The steak itself was cooked on the rarer end of medium rare so it had a bit too much of a chew unfortunately even for skirt steak. Outside of the chewiness, I would recommend it as if it was cooked well, the dish would have been excellent.

The Pork T-Bone for $35 with pine nuts and grilled spring onion agrodolce was also just OK. While the outside was nicely cooked, the inside of the pork wasn't super tender. The pine nuts added some nice crunch with the sweet onion mix added a nice extra flavor but overall, I found the dish both a bit chewy and too sweet.

Last of the entrees and certainly least was the Charred Half Chicken for $34 with salsa verde, mayo, and green tomatoes. The chicken had a nice outside sear but the meat itself wasn't too tender and I would honestly be pretty surprised if it was brined. The sauce had a bit too much sourness for my liking and this is coming from someone who loves a bit of sourness in their dishes which doesn't help either. I found the dish in other words unbalanced and overcooked and I wouldn't recommend it at all.

We also got the Crispy Potatoes "War Style" for $12 which is apparently a mix of spicy peanut sauce and kewpie mayo. I liked the texture of the potatoes with a mix of some crispier parts and softer ones. The only complaint I could make is that I wish there was more peanut sauce but overall, it was still very tasty.

At the price point for the entrees, it's harder to not judge this place more severely. While I liked or loved three dishes, the remaining three had major faults with the best entree (lasagna) being just OK. For wood-fired food, there's other spots I would recommend much more heavily such as the similarly hard to get into Theodora or if you can't get into the former, Peasant which just has better food for the...

Rolo's Ridgewood is not merely a restaurant; it is an experience, a symphony of flavors and textures meticulously orchestrated to create a truly unforgettable meal. From the moment we stepped inside, a sense of understated elegance and warm hospitality enveloped us, setting the stage for the culinary journey that awaited. Each dish that graced our table was a testament to the chef's profound understanding of balance, nuance, and the art of transforming exceptional ingredients into moments of pure gastronomic delight. The potato and Parmesan croquettes were a revelation – crisp exteriors yielding to a creamy, savory heart, a perfect introduction to the culinary artistry on display. The Stracciatella with chilli and sumac was a vibrant composition, the milky richness of the cheese beautifully contrasted by the gentle warmth of the chilli and the bright, citrusy notes of the sumac. It was a dish that awakened the palate with its thoughtful interplay of flavors. The snap pea salad was a breath of fresh air, the crisp sweetness of the peas enhanced by a delicate dressing that allowed their natural vibrancy to shine. It served as a refreshing interlude, preparing us for the richer courses to come. The wood-fired Calabrian chilli butter bread was simply divine – the crust kissed by the flames, the interior soft and yielding, generously slathered with a butter that carried a subtle, delightful heat. It was the kind of bread you dream about long after the meal is over. The Prosciutto Di Parma was, as expected, of the highest quality, its delicate saltiness and melt-in-your-mouth texture a testament to expert curing. The 2 sheet lasagne Verde was a comforting yet sophisticated dish, layers of perfectly cooked pasta embracing a rich, savory ragu and creamy béchamel, baked to a golden, bubbling perfection. Then came the Double Cheeseburger with pickled long hots, a seemingly classic dish elevated to extraordinary heights. The patties were juicy and flavorful, the tangy pickled long hots providing a brilliant counterpoint to the richness of the meat. It was a masterclass in balancing indulgence with finesse. The dessert selection was equally impressive. The stracciatella mint and chocolate chip ice cream was a refreshing and playful combination, the cool mint and creamy stracciatella punctuated by satisfying shards of dark chocolate. The salted caramel chocolate mousse was a decadent dream, its rich, dark chocolate perfectly complemented by the sweet and salty caramel. Finally, the Rhubarb sorbet offered a bright and tangy conclusion, cleansing the palate with its vibrant, fruity notes. Throughout our meal, it was evident that every element, from the sourcing of the finest ingredients to the precise execution of each dish, was approached with an unwavering commitment to excellence. The perfect ratios of seasoning, the subtle char and caramelization imparted by the wood-fired oven, the thoughtful incorporation of umami, and the overall textural harmony in each creation spoke volumes about the chef's skill and passion. The service was impeccable – attentive, knowledgeable, and genuinely enthusiastic. Every member of the team contributed to the seamless and delightful flow of the evening. Rolo's Ridgewood is a true culinary gem, a testament to the power of thoughtful cooking and genuine hospitality. This was not just a meal; it was an experience that will linger in our memories, a shining example of what fine dining should be. To the entire team at Rolo's, thank you for an absolutely beautiful and elegant evening. Your dedication to culinary brilliance is truly...

I want to give 5/5. But it's just not quite there. 2/5 at best. Where are these 5 stars coming from? There are much better eateries in the neighborhood than Rolos. Great potential but underwhelming food. Service was great. Food was interesting but small portions. The pork chop t-bone was super salty (like another reviewer mentioned). Interesting dishes but not quite there in terms of flavor and execution. Keep expectations in check.

We tried the Oxacaan Dead cocktail. Sweet and minty and a somewhat bitter finish. I drink quite a bit of mezcal and this was average at best.

For appetizers; mortadella, fluke ceviche, and potato croquettes and Chilean foccias. The mortadella was excellent and great to share, one of the bigger portions throughout this meal, and it was especially great with the warm and soft foccia bread. The Chilean spice was delicious with the warm and soft foccia. Fluke was just okay, fresh but nothing special. The croquettes were cheesy and gooey inside and crispy on the outside. But they were quite tiny, bite sized morsels.

The homemade malfadine carbonara with short rib was okay, very small portion of pasta and barely any short rib. Definitely can not be shared. Not quite cheesy enough and was kind of just luke warm on temptature. Disappointed honestly. Was really looking forward to the pasta but was definitely underwhelmed by portion and flavor.

The pork chop T-bone was another disappoinment. There is good flavor here but it was incredibly salty. Just like another reviewer mentioned. It was progressively more salty with every bite. Couldn't taste much of the pork chop. The scallion relish I think was good until it got too salty. Definitely on the small side as well. Just not quite enough.

And finally we added the lasagna, which was an interesting take, definitely not classic lasagna. It's thin sheets and some type of fillings. Very thin and small portions. Not recommended.

We didn't really want to bother with the dessert at this point since every dish was underwhelming and disappointing so far. This meal had an idea of what can be great. There are so much room for improvement. I wanted to like and support this neighborhood joint and honestly I just cannot recommend this place for a nice sit down meal at this time. Service was good, on par with restaurants in Manhattan. Water was filled, plates were changed, and dishes came out in good time. But again the food itself was just disappointing.

Great potential. But not quite there. So keep your expectations low. Will keep an eye on this...